United States
Paul Bulau is a culinary entrepreneur, business founder, and company owner/operator known for operational success, collaboration, and team development.
After earning a degree in Culinary Arts and Restaurant Management from the Scottsdale Culinary Institute, Paul launched, grew, and sold his first business. For the past 25 years, Paul has served in several management roles with a premier, on-site restaurant company.
Paul Bulau's latest article highlights the benefits of partnering with local suppliers, emphasizing quality control, stronger community ties, and sustainability
Community involvement is key to running a successful business. When it comes to restaurant management, one of the best things you can do is "go local."
Often, tips for running a restaurant focus solely on streamlining operations or becoming a better manager. However, when emphasis is placed on empowering team members, employees feel a greater sense of ownership, recognize the importance of their roles, and get more satisfaction from their work. These tips from culinary entrepreneur Paul Bulau can help.
A business partner rejects a proposal you thought was a done deal. Two employees refuse to work with one another. A waiter gets angry and yells at a
The culinary industry is notoriously competitive, but operations rely on teams working together in harmony to create exceptional dining experiences for
Restaurant industry vets like Paul Bulau know firsthand how much food an establishment can waste in a single day, let alone over the course of months or
Up-and-coming food entrepreneurs can benefit from the support of a food incubator. These business support systems can reduce barriers for new food entrepreneurs and impact local economic development. In this article, culinary entrepreneur Paul Bulau explores the economic benefits of food incubators and how they impact the community. What Is...
Businesses nationwide are investing in more than just their bottom line. In particular, restaurants have become more creative in how they engage their local communities. Culinary entrepreneur Paul Bulau is no stranger to the industry. Here, he explains how restaurants are making a difference by supporting local causes.
Paul Bulau, specialist in food management, discusses rejuvenating local food networks and the impact of farm-to-table dining establishments.
Large chain restaurants have the negotiation power to keep their food costs low. But for smaller, independent restaurants, that's not the case. Independent restaurants typically spend as much as 28% to 35% of their total costs on food. Here, culinary entrepreneur Paul Bulau weighs in on how restaurants can use new technology to lower food costs and [...]
